The Perfect Honey Pavlova

This recipe was developed by Lisa Holmen from @LISAEATWORLD using Comvita UMF 5+ Mānuka Honey.

Ingredients

For the Pavlova

• 4 egg whites (at room temperature)
• 250g castor sugar
• 2 tsp of cornflour (sifted)
• 1 tsp white wine vinegar

For the topping

• 300ml fresh cream (whipped)
• A punnet of raspberries and blackberries
• 100g of fresh cherries pitted
• Comvita Mānuka Honey

Method

1. Preheat oven to 120°C.
2. Line a tray with baking paper. Use a round baking tin to draw one large circle (22cm) then draw another circle inside it approximately 13cm wide.
3. Beat egg whites, one spoon of sugar and salt until soft peaks form. Beat in the rest of the sugar, a little at a time until meringue is stiff and shiny.
4. Sprinkle over sifted cornflour, vinegar and fold in lightly. You should be able to turn the bowl upside down at this stage with no fear of anything coming out.
5. Grab a dessert spoon and scoop a dollop of meringue. Place this dollop between the outside and inside line. Repeat until a ring of meringue is complete.
6. Create a second layer of meringue on top of the first until second ring is complete.
7. Flatten the top by smoothing the meringue.
8. Place meringue in oven for one hour at 120°C.
9. When time is complete, turn off the oven and leave meringue in the oven until completely cool, preferably overnight.
10. When cool, spread with whipped cream, and decorate with fresh berries, cherries and drizzle with Mānuka Honey.